loveladyelectric

Going to a wine pairing at a local steakhouse for Cru (Mariposa) Wine Company. Haven't had anything from them, but that's usually the case at this steakhouse. Half the time the food is better than the wine. The other half I leave poor.

kylemittskus

kylemittskus wrote:I'll be opening and trying the yet to be released 2011 Halćon Alturas Syrah. I'll post extensive notes.

Pnp: color is very dense, not diaphanous, with magenta edges. Pepper on the nose and almost like a chemical scent, although not at all unpleasant. Pretty tight, as expected. The palate again, really, really tight. And again, as expected. It's dominated by mouth-filling, fine, grainy tannins. There's barely a hint of fruit. The finish is long, although it's pretty difficult to discern any flavor.

An hour after opening: pepper is still prominent on the nose. The tannins have settled a bit and there is a distinct minerality on the palate that is emerging. Fruit is still hiding at this point.

Two hours after opening: same notes as "an hour" but the minerality is even more present and there's a tiny bit of sweet fruit starting to emerge.

A day after opening: tannins have settled down substantially. The minerality is even more pronounced and the acid is coming through pretty clearly. This wine is for food, like fat steak food. The fruit is still hiding, but again, no surprise as this wine isn't even a baby yet.

Two days after opening: this wine is finally approachable. There's fruit, the palate is beautiful and velvety. It's not very vibrant (duh, it's been open for 2 days), but it's very nice. This wine is going places, it just needs TIME!

"If drinking is bitter, change yourself to wine." -Rainer Maria Rilke

"Champagne is a very kind and friendly thing on a rainy night." -Isak Dinesen

rjquillin

tytiger58

kylemittskus wrote:Pnp: color is very dense, not diaphanous, with magenta edges. Pepper on the nose and almost like a chemical scent, although not at all unpleasant. Pretty tight, as expected. The palate again, really, really tight. And again, as expected. It's dominated by mouth-filling, fine, grainy tannins. There's barely a hint of fruit. The finish is long, although it's pretty difficult to discern any flavor.

An hour after opening: pepper is still prominent on the nose. The tannins have settled a bit and there is a distinct minerality on the palate that is emerging. Fruit is still hiding at this point.

Two hours after opening: same notes as "an hour" but the minerality is even more present and there's a tiny bit of sweet fruit starting to emerge.

A day after opening: tannins have settled down substantially. The minerality is even more pronounced and the acid is coming through pretty clearly. This wine is for food, like fat steak food. The fruit is still hiding, but again, no surprise as this wine isn't even a baby yet.

Two days after opening: this wine is finally approachable. There's fruit, the palate is beautiful and velvety. It's not very vibrant (duh, it's been open for 2 days), but it's very nice. This wine is going places, it just needs TIME!

ddeuddeg

New Pope, and a Jesuit. What better reason to uncork a bubbly in the middle of the week? Noctambule Cremant de Loire NV. Lovely fruit, seemed almost sweet. Tart apple and pear. Didn't get the yeast I generally like to find in a bubbly, but very pleasant with the horseradish-crusted salmon we had for dinner.

Always keep a bottle of Champagne in the fridge for special occasions. Sometimes the special occasion is that you've got a bottle of Champagne in the fridge. - Hester Browne
Filmmaker/winemaker Francis Ford Coppola says his two professions are almost the same and that each depends on source material and takes a lot of time to perfect.
The big difference: "Today's winemakers still worry about quality."

ajrod27

North316

My first tasting notes in November were as follows: "Not really sure what to make of this wine. It is exactly what it is supposed to be. A fruit bomb with some sugar and lot of alcohol. Two years ago I would have absolutely loved this wine, but I find myself wanting more. A little acidity and a little less heat. Still a decent wine, but I would not buy it again for the price (which I thought was high to begin with for a woot cellars)."

I would say it still fairly consistent, though I think the alcohol has mellowed a bit. Definitely still a fruity blast lacking in any significant acid backbone. I did enjoy it a little more than the first time around, but still agrue that the QPR is nothing to brag about at the price point. In the $10-12 range this would be an awesome evening sipper.

tdedek

Tonight we are going to crack open a 1999 Sullivan Vineyards Coeur de Vigne and maybe a 2010 or 2011 Cellars33 Keefer Ranch Chardonnay.

Ahhhh, Friday...I missed you.

Last night, had a 2010 Celler Cal Pla Priorat Black Slate Porrera. This was a nice wine for the price (~$18) that could probably use some more time in the bottle. Gobs of red and some blue fruit, which made it appear somewhat sweet but not off putting in any sort of way, jammy, but not over done. Interesting, because not normally my style and would steer clear. Finish was a little balsamic-y, good acidity that made this drink well with food as well as without but a little one dimensional. Would maybe try again if I find it in a few years under known storage conditions at a similar price. Not interested in stocking up to experiment for myself.

rjquillin

Some cilantro-lime shrimp with a RBW 2011 Viognier I've been saving...
Now moving on to some un-named 2005 red varietal I've not had before (one closer to the century club) and a Costco pizza doctored with capers, chilies, additional cheeses and other goodies.

Itwdswafo

Pulled out a bottle of 2010 Orange Crusher and 2010 Foppiano Sauvignon Blanc (Red Cap) both enjoyed with Chicken Fajitas Then some NV Wellington White Port and 2007 Pedroncelli Port for after dinner. Okay, the ports also went into some vanilla and chocolate cupcakes/ganache for tomorrow also.

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